Take one lemon and remove the zest in strips with a vegetable peeler or sharp paring knife. Take care not to get the white part of the skin.

Heat olive oil in a small saucepan until it just comes to a simmer. Add the strips of lemon peel and simmer for 10 minutes. Take off the heat and let stand for at least two hours. Remove the strips of lemon peel and pour into a clean jar or cruet.

Take the other lemon and zest the skin using a lemon zester or sharp knife. This time instead of wide strips you want small, thin ribbons of lemon peel. Add to infused oil. (This step is not completely necessary but I think it makes the oil look pretty and adds a certain freshness to the flavor of the oil.

Store oil at room temperature, well covered.